Buoyed by marching bands, the scent of corned beef and cabbage, and an eagerness for spring weather, thousands of Staten Islanders are expected in West Brighton on March 6 for the borough’s annual St. Patrick’s Parade.

As tradition dictates, the march steps off from Forest Avenue at Hart Boulevard at 12:30 p.m. and proceeds down Forest, before ending at Jewett Avenue.

Leading the 47th annual edition will be grand marshal, Dr. Craig Campbell, a longtime member of the Ancient Order of Hibernians, whose members comprise the Richmond County St. Patrick’s Parade Committee. He’ll join the usual array of shamrock-covered bagpipers, step-dancers, bands, politicians and community groups.

“I’ve marched in the parade for many, many years. It’s such a thrill,” said the West Brighton podiatrist of more than two decades. “Having people call out your name and wave to you, that’s one thing. I can’t imagine what it’s going to be like leading the parade.”

Dr. Campbell describes the event — where spectators line up as many as a dozen deep — as a great opportunity for the Irish to show pride in their heritage. According to the 2000 Census, 16 percent of the borough claimed Irish roots.

And if the old adage, “Everyone’s Irish on St. Patrick’s Day” never quite added up, consider these U.S. Census Bureau stats collected in 2009:

Nine areas in the United States share the name of Ireland’s capital, Dublin, the most populous being Dublin, Calif. counting 44,541 residents;

36.9 million Americans claim Irish ancestry — more than 8 times the population of Ireland itself (4.5 million), and

26.1 billion and 2.3 billion of beef and cabbage, respectively, in pounds, were produced in the United States.

Corned beef and cabbage is a traditional St. Patrick’s Day dish, nationally and locally. Afternoone’s Restaurant at 415 Forest Ave. stocks up on 300 pounds of the salt-cured beef, but usually sells out around 5 p.m. There, corned beef on rye sandwiches go for 5 bucks a piece.

“People feel it’s just like having turkey on Thanksgiving,” says Joe Territo, proprietor of Afternoone’s, a 19-year-old establishment.

The Wild Goose at 530 Forest Ave., now celebrating its second St. Patrick’s season, is ordering 180 pounds of corned beef for parade day, up from 120 pounds last year. Corned beef and cabbage on rye will sell for $7 and platters with corned beef, cabbage and potatoes will be $10.

John DiOrio, the bar owner and a lifelong West Brighton resident, says he’s never missed the parade with the exception of the eight years he spent in the military. “It’s just an excuse to hang out and let your hair down on Forest Avenue,” says DiOrio. “A sign of the horrible winter being over.”